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Brian L Lindshield - One of the best experts on this subject based on the ideXlab platform.

  • soy protein is an efficacious alternative to whey protein in sorghum soy fortified Blended Foods in rats
    Current Developments in Nutrition, 2020
    Co-Authors: Erin Ward, Michael Joseph, Sajid Alavi, Edgar Chambers, Hafiz Ansar Rasul Suleria, Brian L Lindshield
    Abstract:

    Background: Previously we found that extruded corn-soy blend (CSB) and sorghum-soy blend (SSB) fortified Blended Foods (FBFs) containing whey protein concentrate (WPC) were equally nutritious food aid products. WPC provides high-quality protein; however, it is the most expensive ingredient in these FBFs. Objectives: The primary objective of this study was to determine if soy protein can serve as an alternative to WPC and the secondary objective was to evaluate different sucrose amounts in the FBFs. Methods: Nine extruded FBFs were formulated: 1 CSB and 1 SSB, both containing 9.5% WPC and 15% sucrose, served as comparison FBFs. Three additional CSB and 4 SSB FBFs were formulated containing no WPC, but with increased soy flour to meet protein requirements and varying sucrose concentrations. The sucrose content ranged from 0% to 10% for the CSBs and 0% to 15% for the SSBs. Male weanling Sprague Dawley rats were individually housed and divided into 10 diet groups (n = 9-10) which consumed either AIN-93G or a dry FBF for 28 d. At study conclusion, blood, livers, and body composition data were collected. Results were analyzed using 1-factor ANOVA with Tukey's test. Results: Outcomes were not significantly different between the SSB groups, with the exception of significantly higher protein efficiency for the WPC-containing group. Among the CSB groups, caloric and protein efficiencies were significantly higher for the WPC-containing CSB group. There were no significant differences in hemoglobin or hepatic iron concentrations between FBF groups, but hepatic iron concentrations were significantly higher in all FBF groups than in the AIN-93G group. Groups consuming diets with ≤10% sucrose had significantly higher bone mineral density than groups consuming diets with 15% sucrose. Conclusions: These results suggest that extruded SSB, but not necessarily CSB, FBFs with soy protein and 5%-10% added sucrose are efficacious and cost-effective alternatives to WPC-containing FBFs.

  • complementary feeding of sorghum based and corn based fortified Blended Foods results in similar iron vitamin a and anthropometric outcomes in the mffapp tanzania efficacy study
    Current Developments in Nutrition, 2019
    Co-Authors: Nicole M Delimont, Michael R Mulford, Rosemary Kayanda, Christopher I Vahl, Wences Msuya, Paul Alberghine, George Praygod, Julius Mngara, Sajid Alavi, Brian L Lindshield
    Abstract:

    Background Fortified Blended Foods (FBFs) are micronutrient-fortified food aid products containing cereals and pulses. It has been suggested to reformulate FBFs to include whey protein concentrate, use alternative commodities (e.g., sorghum and cowpea), and utilize processing methods such as extrusion to produce them. The Micronutrient Fortified Food Aid Pilot Project (MFFAPP) efficacy study was designed to test the efficacy of complementary feeding of newly formulated FBFs. Objectives The aim of this study was to test the effectiveness of 5 newly formulated FBFs in combating iron deficiency anemia and vitamin A deficiency compared with traditionally prepared corn-soy blend plus (CSB+) and no intervention. A secondary aim was to determine the impact on underweight, stunting, wasting, and middle-upper arm circumference. Methods A 20-wk, partially randomized cluster study was completed. Two age groups (aged 6-23 and 24-53 mo) with hemoglobin status -3 were enrolled and assigned to diet groups. Biochemical and anthropometric measurements were collected at 0, 10, and 20 wk. Results Both hemoglobin concentrations and anemia ORs were significantly improved in all intervention groups except for CSB+ and the no-intervention groups at week 20. Only extruded corn-soy blend 14 and the no-intervention age groups failed to significantly decrease vitamin A deficiency risk (P < 0.04). There were no consistent significant differences among groups in anthropometric outcomes. Conclusions FBFs reformulated with sorghum, cowpea, corn, and soy significantly improved anemia and vitamin A deficiency ORs compared with week 0 and with no intervention. Although newly formulated FBFs did not significantly improve vitamin A deficiency or anemia compared with CSB+, CSB+ was the only FBF not to significantly improve these outcomes over the study duration. Our findings suggest that newly formulated sorghum- and cowpea-based FBFs are equally efficacious in improving these micronutrient outcomes. However, further FBF refinement is warranted. This trial was registered at clinicaltrials.gov as NCT02847962.

  • soy protein is an efficacious alternative to whey protein in fortified Blended Foods in rats p10 061 19
    Current Developments in Nutrition, 2019
    Co-Authors: Erin Ward, Michael Joseph, Sajid Alavi, Hafiz Ansar Rasul Suleria, Brian L Lindshield
    Abstract:

    Objectives: Previously we found that extruded sorghum-soy blend (SSB) and corn-soy blend (CSB) fortified Blended Foods (FBFs) containing whey protein concentrate (WPC) were equally nutritious Foods. WPC provides high-quality protein, however, it is the most expensive component of FBFs. Our primary objective was to determine if soy protein may serve as an alternative to WPC and our secondary objective was to evaluate effects of varying sugar amounts in FBFs. Methods: Extruded SSB and CSB FBFs were developed with increased soy flour to meet protein requirements. Sugar content ranged from 0-15% in SSBs (SSB-0, SSB-5, SSB-10, SSB-15) and 0-10% in CSBs (CSB-0, CSB-5, CSB-10). Previously developed SSB and CSB FBFs with 9.5% WPC and 15% sugar served as comparison diets (SSB-WPC, CSB-WPC). Weanling, male Sprague Dawley rats were individually housed and consumed assigned diets, dry FBF or AIN-93 G, for 28 days (n = 9-10). Food intake was measured every other day and body weights were measured weekly. At study conclusion, blood and livers were collected to evaluate iron outcomes and PIXImus body scans were performed to assess body composition and bone mineral density (BMD). Results: There were no significant differences in food intake or final body weights among SSB and CSB groups. Protein efficiency was significantly higher in the WPC groups compared to the non-WPC groups. WPC groups' caloric efficiencies were significantly higher than the non-WPC CSB groups, but not different than the non-WPC SSB groups. BMD was significantly decreased in 15% sugar diets (CSB-WPC, SSB-WPC, SSB-15) compared to AIN-93 G. There were no significant differences in lean mass or hemoglobin concentrations between groups. Liver iron concentrations were significantly higher in all FBF groups compared to the AIN-93 G group. Conclusions: Protein efficiency was the most notable significant difference among the groups which may be explained by lower protein intake in the WPC groups compared to the non-WPC groups. All findings considered, our results suggest that extruded SSB and CSB FBFs with soy protein are an efficacious alternative to WPC-containing FBFs. Funding Sources: Partially funded by the USDA Foreign Agricultural Service under the Micronutrient Fortified Food Aid Products Pilot (MFFAPP) program and the Kansas Agricultural Experiment Station.

  • novel formulated fortified Blended Foods result in improved protein efficiency and hepatic iron concentrations compared with corn soy blend plus in broiler chickens
    CURRENT DEVELOPMENTS IN NUTRITION, 2018
    Co-Authors: Nicole M Fiorentino, Michael Joseph, Sajid Alavi, Katheryne A Kimmel, Scott R Beyer, Hafiz Ansar Rasul Suleria, Brian L Lindshield
    Abstract:

    Background: Corn- and soybean-based fortified Blended Foods (FBFs) have been the primary food aid product provided by the United States. Sorghum and cowpea have been suggested as alternative FBF commodities because they are drought-tolerant, grown in food aid-receiving areas, and not genetically modified. Extrusion processing has also been suggested to improve the quality of these FBFs. Objectives: The aim of this study was to determine the protein quality and iron and vitamin A bioavailability of novel FBFs in broiler chickens. Methods: Whey protein concentrate (WPC)-containing FBFs corn-soy blend 14, sorghum-soy, and sorghum-cowpea (SC); a soy protein isolate (SPI)-containing SC FBF (SC+SPI); 2 reformulated, overprocessed SC FBFs (O-SC+WPC, O-SC+SPI); and a nonextruded WPC-containing SC FBF were developed. Nonextruded corn-soy blend plus (CSB+), a currently used FBF, and a gamebird starter/grower diet were used as comparison diets. In the prepared FBF study, 9 groups of 8-d-old broiler chicks (n = 10) consumed prepared FBFs for 21 d. In the dry study, 8 groups of 4-d-old broiler chicks (n = 24; control: n = 23) consumed dry FBFs for 14 d. Results were analyzed by 1-factor ANOVA with least-significant-difference test. Results: In the prepared study, novel formulated FBFs significantly increased caloric and protein efficiency and nonsignificantly increased body weight gain, despite similar food intake compared with CSB+. In the dry study, novel formulated FBFs, except for O-SC+SPI, significantly increased food intake, caloric efficiency, and protein efficiency and nonsignificantly increased body-weight gain compared with CSB+. Novel formulated FBFs nonsignificantly and significantly increased hepatic iron concentrations compared with all FBFs in the prepared and dry studies, respectively. Conclusion: Novel formulated FBFs, apart from O-SC+SPI, resulted in improved protein efficiencies and hepatic iron concentrations compared with CSB+, suggesting that they are of higher nutritional quality.

  • bioavailable iron and vitamin a in newly formulated extruded corn soybean sorghum and cowpea fortified Blended Foods in the in vitro digestion caco 2 cell model
    Current developments in nutrition, 2018
    Co-Authors: Kavitha Penugonda, Sajid Alavi, Nicole M Fiorentino, Brian L Lindshield
    Abstract:

    Background: Fortified-Blended Foods (FBFs), particularly corn-soybean blend (CSB), are food aid products distributed in developing countries. The US Agency for International Development food aid quality review recommended developing extruded FBFs with the use of alternative commodities such as sorghum. Objective: The objective of the study was to determine bioavailable iron and vitamin A content from newly developed extruded corn, soybean, sorghum, and cowpea FBFs compared with the nonextruded traditional food aid FBFs, corn-soy blend 13 (CSB13) and corn-soy blend plus (CSB+). Methods: Eleven extruded FBFs-sorghum-cowpea (n = 7), sorghum-soy (n = 3), and corn-soy (n = 1)-along with 2 nonextruded FBFs-CSB13 and CSB+, and Cerelac (Nestle), a commercially available fortified infant food, were prepared. Bioavailable iron and vitamin A contents were assessed by using the in vitro digestion/Caco-2 cell model. Dry FBFs, aqueous fractions, and Caco-2 cell pellet vitamin A contents were analyzed by HPLC. Dry FBF and aqueous fraction iron contents were measured by atomic absorptiometry, and bioavailable iron was assessed by measuring Caco-2 ferritin contents via ELISA. Results: Iron and vitamin A concentrations in Cerelac and dry FBFs ranged from 8.0 to 31.8 mg/100 g and 0.3 to 1.67 mg/100 g, respectively. All of the extruded FBFs contained 4- to 7-fold significantly higher (P < 0.05) aqueous fraction iron concentrations compared with CSB13 and CSB+. However, there were no significant differences in Caco-2 cell ferritin and vitamin A concentrations between extruded FBFs, nonextruded FBFs, and or the basal salt solution negative control. Conclusion: Results support the theory that the consumption of newly developed extruded sorghum-cowpea, sorghum-soy, and corn-soy FBFs would result in iron and vitamin A concentrations comparable to traditional nonextruded CSB13 and CSB+ FBFs.

Sajid Alavi - One of the best experts on this subject based on the ideXlab platform.

  • soy protein is an efficacious alternative to whey protein in sorghum soy fortified Blended Foods in rats
    Current Developments in Nutrition, 2020
    Co-Authors: Erin Ward, Michael Joseph, Sajid Alavi, Edgar Chambers, Hafiz Ansar Rasul Suleria, Brian L Lindshield
    Abstract:

    Background: Previously we found that extruded corn-soy blend (CSB) and sorghum-soy blend (SSB) fortified Blended Foods (FBFs) containing whey protein concentrate (WPC) were equally nutritious food aid products. WPC provides high-quality protein; however, it is the most expensive ingredient in these FBFs. Objectives: The primary objective of this study was to determine if soy protein can serve as an alternative to WPC and the secondary objective was to evaluate different sucrose amounts in the FBFs. Methods: Nine extruded FBFs were formulated: 1 CSB and 1 SSB, both containing 9.5% WPC and 15% sucrose, served as comparison FBFs. Three additional CSB and 4 SSB FBFs were formulated containing no WPC, but with increased soy flour to meet protein requirements and varying sucrose concentrations. The sucrose content ranged from 0% to 10% for the CSBs and 0% to 15% for the SSBs. Male weanling Sprague Dawley rats were individually housed and divided into 10 diet groups (n = 9-10) which consumed either AIN-93G or a dry FBF for 28 d. At study conclusion, blood, livers, and body composition data were collected. Results were analyzed using 1-factor ANOVA with Tukey's test. Results: Outcomes were not significantly different between the SSB groups, with the exception of significantly higher protein efficiency for the WPC-containing group. Among the CSB groups, caloric and protein efficiencies were significantly higher for the WPC-containing CSB group. There were no significant differences in hemoglobin or hepatic iron concentrations between FBF groups, but hepatic iron concentrations were significantly higher in all FBF groups than in the AIN-93G group. Groups consuming diets with ≤10% sucrose had significantly higher bone mineral density than groups consuming diets with 15% sucrose. Conclusions: These results suggest that extruded SSB, but not necessarily CSB, FBFs with soy protein and 5%-10% added sucrose are efficacious and cost-effective alternatives to WPC-containing FBFs.

  • complementary feeding of sorghum based and corn based fortified Blended Foods results in similar iron vitamin a and anthropometric outcomes in the mffapp tanzania efficacy study
    Current Developments in Nutrition, 2019
    Co-Authors: Nicole M Delimont, Michael R Mulford, Rosemary Kayanda, Christopher I Vahl, Wences Msuya, Paul Alberghine, George Praygod, Julius Mngara, Sajid Alavi, Brian L Lindshield
    Abstract:

    Background Fortified Blended Foods (FBFs) are micronutrient-fortified food aid products containing cereals and pulses. It has been suggested to reformulate FBFs to include whey protein concentrate, use alternative commodities (e.g., sorghum and cowpea), and utilize processing methods such as extrusion to produce them. The Micronutrient Fortified Food Aid Pilot Project (MFFAPP) efficacy study was designed to test the efficacy of complementary feeding of newly formulated FBFs. Objectives The aim of this study was to test the effectiveness of 5 newly formulated FBFs in combating iron deficiency anemia and vitamin A deficiency compared with traditionally prepared corn-soy blend plus (CSB+) and no intervention. A secondary aim was to determine the impact on underweight, stunting, wasting, and middle-upper arm circumference. Methods A 20-wk, partially randomized cluster study was completed. Two age groups (aged 6-23 and 24-53 mo) with hemoglobin status -3 were enrolled and assigned to diet groups. Biochemical and anthropometric measurements were collected at 0, 10, and 20 wk. Results Both hemoglobin concentrations and anemia ORs were significantly improved in all intervention groups except for CSB+ and the no-intervention groups at week 20. Only extruded corn-soy blend 14 and the no-intervention age groups failed to significantly decrease vitamin A deficiency risk (P < 0.04). There were no consistent significant differences among groups in anthropometric outcomes. Conclusions FBFs reformulated with sorghum, cowpea, corn, and soy significantly improved anemia and vitamin A deficiency ORs compared with week 0 and with no intervention. Although newly formulated FBFs did not significantly improve vitamin A deficiency or anemia compared with CSB+, CSB+ was the only FBF not to significantly improve these outcomes over the study duration. Our findings suggest that newly formulated sorghum- and cowpea-based FBFs are equally efficacious in improving these micronutrient outcomes. However, further FBF refinement is warranted. This trial was registered at clinicaltrials.gov as NCT02847962.

  • soy protein is an efficacious alternative to whey protein in fortified Blended Foods in rats p10 061 19
    Current Developments in Nutrition, 2019
    Co-Authors: Erin Ward, Michael Joseph, Sajid Alavi, Hafiz Ansar Rasul Suleria, Brian L Lindshield
    Abstract:

    Objectives: Previously we found that extruded sorghum-soy blend (SSB) and corn-soy blend (CSB) fortified Blended Foods (FBFs) containing whey protein concentrate (WPC) were equally nutritious Foods. WPC provides high-quality protein, however, it is the most expensive component of FBFs. Our primary objective was to determine if soy protein may serve as an alternative to WPC and our secondary objective was to evaluate effects of varying sugar amounts in FBFs. Methods: Extruded SSB and CSB FBFs were developed with increased soy flour to meet protein requirements. Sugar content ranged from 0-15% in SSBs (SSB-0, SSB-5, SSB-10, SSB-15) and 0-10% in CSBs (CSB-0, CSB-5, CSB-10). Previously developed SSB and CSB FBFs with 9.5% WPC and 15% sugar served as comparison diets (SSB-WPC, CSB-WPC). Weanling, male Sprague Dawley rats were individually housed and consumed assigned diets, dry FBF or AIN-93 G, for 28 days (n = 9-10). Food intake was measured every other day and body weights were measured weekly. At study conclusion, blood and livers were collected to evaluate iron outcomes and PIXImus body scans were performed to assess body composition and bone mineral density (BMD). Results: There were no significant differences in food intake or final body weights among SSB and CSB groups. Protein efficiency was significantly higher in the WPC groups compared to the non-WPC groups. WPC groups' caloric efficiencies were significantly higher than the non-WPC CSB groups, but not different than the non-WPC SSB groups. BMD was significantly decreased in 15% sugar diets (CSB-WPC, SSB-WPC, SSB-15) compared to AIN-93 G. There were no significant differences in lean mass or hemoglobin concentrations between groups. Liver iron concentrations were significantly higher in all FBF groups compared to the AIN-93 G group. Conclusions: Protein efficiency was the most notable significant difference among the groups which may be explained by lower protein intake in the WPC groups compared to the non-WPC groups. All findings considered, our results suggest that extruded SSB and CSB FBFs with soy protein are an efficacious alternative to WPC-containing FBFs. Funding Sources: Partially funded by the USDA Foreign Agricultural Service under the Micronutrient Fortified Food Aid Products Pilot (MFFAPP) program and the Kansas Agricultural Experiment Station.

  • novel formulated fortified Blended Foods result in improved protein efficiency and hepatic iron concentrations compared with corn soy blend plus in broiler chickens
    CURRENT DEVELOPMENTS IN NUTRITION, 2018
    Co-Authors: Nicole M Fiorentino, Michael Joseph, Sajid Alavi, Katheryne A Kimmel, Scott R Beyer, Hafiz Ansar Rasul Suleria, Brian L Lindshield
    Abstract:

    Background: Corn- and soybean-based fortified Blended Foods (FBFs) have been the primary food aid product provided by the United States. Sorghum and cowpea have been suggested as alternative FBF commodities because they are drought-tolerant, grown in food aid-receiving areas, and not genetically modified. Extrusion processing has also been suggested to improve the quality of these FBFs. Objectives: The aim of this study was to determine the protein quality and iron and vitamin A bioavailability of novel FBFs in broiler chickens. Methods: Whey protein concentrate (WPC)-containing FBFs corn-soy blend 14, sorghum-soy, and sorghum-cowpea (SC); a soy protein isolate (SPI)-containing SC FBF (SC+SPI); 2 reformulated, overprocessed SC FBFs (O-SC+WPC, O-SC+SPI); and a nonextruded WPC-containing SC FBF were developed. Nonextruded corn-soy blend plus (CSB+), a currently used FBF, and a gamebird starter/grower diet were used as comparison diets. In the prepared FBF study, 9 groups of 8-d-old broiler chicks (n = 10) consumed prepared FBFs for 21 d. In the dry study, 8 groups of 4-d-old broiler chicks (n = 24; control: n = 23) consumed dry FBFs for 14 d. Results were analyzed by 1-factor ANOVA with least-significant-difference test. Results: In the prepared study, novel formulated FBFs significantly increased caloric and protein efficiency and nonsignificantly increased body weight gain, despite similar food intake compared with CSB+. In the dry study, novel formulated FBFs, except for O-SC+SPI, significantly increased food intake, caloric efficiency, and protein efficiency and nonsignificantly increased body-weight gain compared with CSB+. Novel formulated FBFs nonsignificantly and significantly increased hepatic iron concentrations compared with all FBFs in the prepared and dry studies, respectively. Conclusion: Novel formulated FBFs, apart from O-SC+SPI, resulted in improved protein efficiencies and hepatic iron concentrations compared with CSB+, suggesting that they are of higher nutritional quality.

  • novel fortified Blended Foods preference testing with infants and young children in tanzania and descriptive sensory analysis
    Journal of Food Science, 2018
    Co-Authors: Sirichat Chanadang, Rosemary Kayanda, Sajid Alavi, Edgar Chambers, Wences Msuya
    Abstract:

    The preference of porridge made from extruded fortified Blended Foods (FBFs) compared to a current nonextruded product (corn soy blend plus [CSB+]) among infants and young children was studied in Mwanza region, Tanzania. Five extruded, fortified blends were chosen as novel FBFs in this study: (i) corn soy blend 14 (CSB14), (ii) white sorghumFontanelle 4525 soy blend (SSB), (iii) white sorghumFontanelle 4525 cowpea blend (WSC1), (iv) white sorghum738Y cowpea blend (WSC2), and (v) red sorghum217X Burgundy cowpea blend (RSC). Paired preference testing between CSB+ and each novel FBF was conducted using approximately 600 children for each pair. Results showed that infants and young children prefer CSB14 and SSB over CSB+. Children did not show a preference between CSB+ and any of the 3 sorghum cowpea blends (WSC1, WSC2, and RSC) probably because of a distinct beany flavor from cowpea that they were not familiar with. This study indicated that novel FBFs have potential to be used successfully as supplementary food with higher or comparable preference compared to FBFs currently used in food aid programs.; Practical Application: Successful novel fortified Blended Foods (FBFs) can be developed with appropriate nutrition and sensory appeal from indigenous and alternative food sources. Development of such Foods requires an understanding not only of the nutritional composition, but also how ingredients impact sensory properties and how they can influence preferences. From this research, novel FBFs from sorghum and cowpea were shown to be equally or preferentially preferred and should be successful. Such information is important for creating new standards and alternative formulations for FBFs.; © 2018 Institute of Food Technologists®.

Nicole M Delimont - One of the best experts on this subject based on the ideXlab platform.

  • complementary feeding of sorghum based and corn based fortified Blended Foods results in similar iron vitamin a and anthropometric outcomes in the mffapp tanzania efficacy study
    Current Developments in Nutrition, 2019
    Co-Authors: Nicole M Delimont, Michael R Mulford, Rosemary Kayanda, Christopher I Vahl, Wences Msuya, Paul Alberghine, George Praygod, Julius Mngara, Sajid Alavi, Brian L Lindshield
    Abstract:

    Background Fortified Blended Foods (FBFs) are micronutrient-fortified food aid products containing cereals and pulses. It has been suggested to reformulate FBFs to include whey protein concentrate, use alternative commodities (e.g., sorghum and cowpea), and utilize processing methods such as extrusion to produce them. The Micronutrient Fortified Food Aid Pilot Project (MFFAPP) efficacy study was designed to test the efficacy of complementary feeding of newly formulated FBFs. Objectives The aim of this study was to test the effectiveness of 5 newly formulated FBFs in combating iron deficiency anemia and vitamin A deficiency compared with traditionally prepared corn-soy blend plus (CSB+) and no intervention. A secondary aim was to determine the impact on underweight, stunting, wasting, and middle-upper arm circumference. Methods A 20-wk, partially randomized cluster study was completed. Two age groups (aged 6-23 and 24-53 mo) with hemoglobin status -3 were enrolled and assigned to diet groups. Biochemical and anthropometric measurements were collected at 0, 10, and 20 wk. Results Both hemoglobin concentrations and anemia ORs were significantly improved in all intervention groups except for CSB+ and the no-intervention groups at week 20. Only extruded corn-soy blend 14 and the no-intervention age groups failed to significantly decrease vitamin A deficiency risk (P < 0.04). There were no consistent significant differences among groups in anthropometric outcomes. Conclusions FBFs reformulated with sorghum, cowpea, corn, and soy significantly improved anemia and vitamin A deficiency ORs compared with week 0 and with no intervention. Although newly formulated FBFs did not significantly improve vitamin A deficiency or anemia compared with CSB+, CSB+ was the only FBF not to significantly improve these outcomes over the study duration. Our findings suggest that newly formulated sorghum- and cowpea-based FBFs are equally efficacious in improving these micronutrient outcomes. However, further FBF refinement is warranted. This trial was registered at clinicaltrials.gov as NCT02847962.

  • the mffapp tanzania efficacy study protocol newly formulated extruded fortified Blended Foods for food aid
    Current developments in nutrition, 2017
    Co-Authors: Nicole M Delimont, Sirichat Chanadang, Michael Joseph, Briana E Rockler, Gregory K Regier, Michael R Mulford, Rosemary Kayanda, Mwita Range, Zidiheri Mziray, Ambaksye Jonas
    Abstract:

    : Fortified Blended Foods (FBFs) are micronutrient-fortified blends of milled cereals and pulses that represent the most commonly distributed micronutrient-fortified food aid. FBFs have been criticized due to lack of efficacy in treating undernutrition, and it has also been suggested that alternative commodities, such as sorghum and cowpea, be investigated instead of corn and soybean. The Micronutrient Fortified Food Aid Pilot Project (MFFAPP) Tanzania efficacy study was the culmination of economic, processing, sensory, and nutrition FBF research and development. MFFAPP Tanzania was a 20-wk, partially randomized cluster design conducted between February and July 2016 that enrolled children aged 6-53 mo in the Mara region of Tanzania with weight-for-height z scores >-3 and hemoglobin concentrations <10.3 mg/dL. The intervention was complementary feeding of newly formulated, extruded FBFs (white sorghum cowpea variety 1, white sorghum-cowpea variety 2, red sorghum-cowpea, white sorghum-soy blend, and corn-soy blend 14) compared with Corn Soy Blend Plus (CSB+), a current US Agency for International Development-distributed corn-soy blend, and a no-FBF-receiving control. Screened participants (n = 2050) were stratified by age group (6-23 and 24-53 mo) and allocated to 1 of 7 FBF clusters provided biweekly. Biochemical and anthropometric data were measured every 10 wk at weeks 0, 10, and 20. The primary objectives of this study were to determine whether newly formulated, extruded corn-, soy-, sorghum-, and cowpea-based FBFs result in equivalent vitamin A or iron outcomes compared with CSB+. Changes in anthropometric outcomes were also examined. Results from the MFFAPP Tanzania Efficacy Study will inform food aid producers and distributers about whether extruded sorghum- and cowpea-based FBFs are viable options for improving the health of the undernourished. This trial was registered at clinicaltrials.gov as NCT02847962.

  • new formulations for fortified Blended Foods the mffapp tanzania efficacy trial
    The FASEB Journal, 2017
    Co-Authors: Nicole M Delimont, Sajid Alavi, Brian L Lindshield
    Abstract:

    BackgroundFortified-Blended Foods (FBFs) are micronutrient fortified, partially precooked blends of cereals and pulses that are the most commonly distributed micronutrient-fortified food aid global...

  • factors affecting food aid evaluating new fortified Blended Foods and the clinical impact of tannin and phytic acid consumption on iron bioavailability
    2017
    Co-Authors: Nicole M Delimont
    Abstract:

    United States Department of Agriculture (USDA) Foreign Agricultural Service under the Micronutrient Fortified Food Aid Products Pilot (MFFAPP) program, contract number #FFE-621-2012/033-00. American Academy of Nurse Practitioners

  • newly formulated protein quality enhanced extruded sorghum cowpea corn soya sugar and oil containing fortified Blended Foods lead to adequate vitamin a and iron outcomes and improved growth compared with non extruded csb in rats
    Journal of Nutritional Science, 2017
    Co-Authors: Nicole M Delimont, Michael Joseph, Sajid Alavi, Alexander Opokuacheampong Opokuacheampong, Nicole M Fiorentino, Brian L Lindshield
    Abstract:

    Citation: Delimont, N. M., Fiorentino, N. M., Opoku-Acheampong, A. B., Joseph, M. V., Guo, Q., Alavi, S., & Lindshield, B. L. (2017). Newly formulated, protein quality-enhanced, extruded sorghum-, cowpea-, corn-, soya-, sugar- and oil-containing fortified-Blended Foods lead to adequate vitamin A and iron outcomes and improved growth compared with non-extruded CSB+ in rats. Journal of Nutritional Science. doi:10.1017/jns.2017.15

Nicole M Fiorentino - One of the best experts on this subject based on the ideXlab platform.

  • novel formulated fortified Blended Foods result in improved protein efficiency and hepatic iron concentrations compared with corn soy blend plus in broiler chickens
    CURRENT DEVELOPMENTS IN NUTRITION, 2018
    Co-Authors: Nicole M Fiorentino, Michael Joseph, Sajid Alavi, Katheryne A Kimmel, Scott R Beyer, Hafiz Ansar Rasul Suleria, Brian L Lindshield
    Abstract:

    Background: Corn- and soybean-based fortified Blended Foods (FBFs) have been the primary food aid product provided by the United States. Sorghum and cowpea have been suggested as alternative FBF commodities because they are drought-tolerant, grown in food aid-receiving areas, and not genetically modified. Extrusion processing has also been suggested to improve the quality of these FBFs. Objectives: The aim of this study was to determine the protein quality and iron and vitamin A bioavailability of novel FBFs in broiler chickens. Methods: Whey protein concentrate (WPC)-containing FBFs corn-soy blend 14, sorghum-soy, and sorghum-cowpea (SC); a soy protein isolate (SPI)-containing SC FBF (SC+SPI); 2 reformulated, overprocessed SC FBFs (O-SC+WPC, O-SC+SPI); and a nonextruded WPC-containing SC FBF were developed. Nonextruded corn-soy blend plus (CSB+), a currently used FBF, and a gamebird starter/grower diet were used as comparison diets. In the prepared FBF study, 9 groups of 8-d-old broiler chicks (n = 10) consumed prepared FBFs for 21 d. In the dry study, 8 groups of 4-d-old broiler chicks (n = 24; control: n = 23) consumed dry FBFs for 14 d. Results were analyzed by 1-factor ANOVA with least-significant-difference test. Results: In the prepared study, novel formulated FBFs significantly increased caloric and protein efficiency and nonsignificantly increased body weight gain, despite similar food intake compared with CSB+. In the dry study, novel formulated FBFs, except for O-SC+SPI, significantly increased food intake, caloric efficiency, and protein efficiency and nonsignificantly increased body-weight gain compared with CSB+. Novel formulated FBFs nonsignificantly and significantly increased hepatic iron concentrations compared with all FBFs in the prepared and dry studies, respectively. Conclusion: Novel formulated FBFs, apart from O-SC+SPI, resulted in improved protein efficiencies and hepatic iron concentrations compared with CSB+, suggesting that they are of higher nutritional quality.

  • bioavailable iron and vitamin a in newly formulated extruded corn soybean sorghum and cowpea fortified Blended Foods in the in vitro digestion caco 2 cell model
    Current developments in nutrition, 2018
    Co-Authors: Kavitha Penugonda, Sajid Alavi, Nicole M Fiorentino, Brian L Lindshield
    Abstract:

    Background: Fortified-Blended Foods (FBFs), particularly corn-soybean blend (CSB), are food aid products distributed in developing countries. The US Agency for International Development food aid quality review recommended developing extruded FBFs with the use of alternative commodities such as sorghum. Objective: The objective of the study was to determine bioavailable iron and vitamin A content from newly developed extruded corn, soybean, sorghum, and cowpea FBFs compared with the nonextruded traditional food aid FBFs, corn-soy blend 13 (CSB13) and corn-soy blend plus (CSB+). Methods: Eleven extruded FBFs-sorghum-cowpea (n = 7), sorghum-soy (n = 3), and corn-soy (n = 1)-along with 2 nonextruded FBFs-CSB13 and CSB+, and Cerelac (Nestle), a commercially available fortified infant food, were prepared. Bioavailable iron and vitamin A contents were assessed by using the in vitro digestion/Caco-2 cell model. Dry FBFs, aqueous fractions, and Caco-2 cell pellet vitamin A contents were analyzed by HPLC. Dry FBF and aqueous fraction iron contents were measured by atomic absorptiometry, and bioavailable iron was assessed by measuring Caco-2 ferritin contents via ELISA. Results: Iron and vitamin A concentrations in Cerelac and dry FBFs ranged from 8.0 to 31.8 mg/100 g and 0.3 to 1.67 mg/100 g, respectively. All of the extruded FBFs contained 4- to 7-fold significantly higher (P < 0.05) aqueous fraction iron concentrations compared with CSB13 and CSB+. However, there were no significant differences in Caco-2 cell ferritin and vitamin A concentrations between extruded FBFs, nonextruded FBFs, and or the basal salt solution negative control. Conclusion: Results support the theory that the consumption of newly developed extruded sorghum-cowpea, sorghum-soy, and corn-soy FBFs would result in iron and vitamin A concentrations comparable to traditional nonextruded CSB13 and CSB+ FBFs.

  • newly formulated fortified Blended Foods result in improved protein quality and iron bioavailability in broiler chickens
    The FASEB Journal, 2017
    Co-Authors: Nicole M Fiorentino, Michael Joseph, Sajid Alavi, Katheryne A Kimmel, Scott R Beyer, Brian L Lindshield
    Abstract:

    BackgroundCorn and soybean based fortified Blended Foods (FBFs) have been the primary food aid product provided by the United States. Sorghum and cowpea have been suggested as alternative FBF commo...

  • newly formulated protein quality enhanced extruded sorghum cowpea corn soya sugar and oil containing fortified Blended Foods lead to adequate vitamin a and iron outcomes and improved growth compared with non extruded csb in rats
    Journal of Nutritional Science, 2017
    Co-Authors: Nicole M Delimont, Michael Joseph, Sajid Alavi, Alexander Opokuacheampong Opokuacheampong, Nicole M Fiorentino, Brian L Lindshield
    Abstract:

    Citation: Delimont, N. M., Fiorentino, N. M., Opoku-Acheampong, A. B., Joseph, M. V., Guo, Q., Alavi, S., & Lindshield, B. L. (2017). Newly formulated, protein quality-enhanced, extruded sorghum-, cowpea-, corn-, soya-, sugar- and oil-containing fortified-Blended Foods lead to adequate vitamin A and iron outcomes and improved growth compared with non-extruded CSB+ in rats. Journal of Nutritional Science. doi:10.1017/jns.2017.15

  • assessment of iron bioavailability and protein quality of new fortified Blended Foods in broiler chickens
    2017
    Co-Authors: Nicole M Fiorentino
    Abstract:

    United States Department of Agriculture (USDA) Foreign Agricultural Service under the Micronutrient Fortified Food Aid Products Pilot (MFFAPP) program, contract number #FFE-621-2012/033-00.

Michael Joseph - One of the best experts on this subject based on the ideXlab platform.

  • soy protein is an efficacious alternative to whey protein in sorghum soy fortified Blended Foods in rats
    Current Developments in Nutrition, 2020
    Co-Authors: Erin Ward, Michael Joseph, Sajid Alavi, Edgar Chambers, Hafiz Ansar Rasul Suleria, Brian L Lindshield
    Abstract:

    Background: Previously we found that extruded corn-soy blend (CSB) and sorghum-soy blend (SSB) fortified Blended Foods (FBFs) containing whey protein concentrate (WPC) were equally nutritious food aid products. WPC provides high-quality protein; however, it is the most expensive ingredient in these FBFs. Objectives: The primary objective of this study was to determine if soy protein can serve as an alternative to WPC and the secondary objective was to evaluate different sucrose amounts in the FBFs. Methods: Nine extruded FBFs were formulated: 1 CSB and 1 SSB, both containing 9.5% WPC and 15% sucrose, served as comparison FBFs. Three additional CSB and 4 SSB FBFs were formulated containing no WPC, but with increased soy flour to meet protein requirements and varying sucrose concentrations. The sucrose content ranged from 0% to 10% for the CSBs and 0% to 15% for the SSBs. Male weanling Sprague Dawley rats were individually housed and divided into 10 diet groups (n = 9-10) which consumed either AIN-93G or a dry FBF for 28 d. At study conclusion, blood, livers, and body composition data were collected. Results were analyzed using 1-factor ANOVA with Tukey's test. Results: Outcomes were not significantly different between the SSB groups, with the exception of significantly higher protein efficiency for the WPC-containing group. Among the CSB groups, caloric and protein efficiencies were significantly higher for the WPC-containing CSB group. There were no significant differences in hemoglobin or hepatic iron concentrations between FBF groups, but hepatic iron concentrations were significantly higher in all FBF groups than in the AIN-93G group. Groups consuming diets with ≤10% sucrose had significantly higher bone mineral density than groups consuming diets with 15% sucrose. Conclusions: These results suggest that extruded SSB, but not necessarily CSB, FBFs with soy protein and 5%-10% added sucrose are efficacious and cost-effective alternatives to WPC-containing FBFs.

  • soy protein is an efficacious alternative to whey protein in fortified Blended Foods in rats p10 061 19
    Current Developments in Nutrition, 2019
    Co-Authors: Erin Ward, Michael Joseph, Sajid Alavi, Hafiz Ansar Rasul Suleria, Brian L Lindshield
    Abstract:

    Objectives: Previously we found that extruded sorghum-soy blend (SSB) and corn-soy blend (CSB) fortified Blended Foods (FBFs) containing whey protein concentrate (WPC) were equally nutritious Foods. WPC provides high-quality protein, however, it is the most expensive component of FBFs. Our primary objective was to determine if soy protein may serve as an alternative to WPC and our secondary objective was to evaluate effects of varying sugar amounts in FBFs. Methods: Extruded SSB and CSB FBFs were developed with increased soy flour to meet protein requirements. Sugar content ranged from 0-15% in SSBs (SSB-0, SSB-5, SSB-10, SSB-15) and 0-10% in CSBs (CSB-0, CSB-5, CSB-10). Previously developed SSB and CSB FBFs with 9.5% WPC and 15% sugar served as comparison diets (SSB-WPC, CSB-WPC). Weanling, male Sprague Dawley rats were individually housed and consumed assigned diets, dry FBF or AIN-93 G, for 28 days (n = 9-10). Food intake was measured every other day and body weights were measured weekly. At study conclusion, blood and livers were collected to evaluate iron outcomes and PIXImus body scans were performed to assess body composition and bone mineral density (BMD). Results: There were no significant differences in food intake or final body weights among SSB and CSB groups. Protein efficiency was significantly higher in the WPC groups compared to the non-WPC groups. WPC groups' caloric efficiencies were significantly higher than the non-WPC CSB groups, but not different than the non-WPC SSB groups. BMD was significantly decreased in 15% sugar diets (CSB-WPC, SSB-WPC, SSB-15) compared to AIN-93 G. There were no significant differences in lean mass or hemoglobin concentrations between groups. Liver iron concentrations were significantly higher in all FBF groups compared to the AIN-93 G group. Conclusions: Protein efficiency was the most notable significant difference among the groups which may be explained by lower protein intake in the WPC groups compared to the non-WPC groups. All findings considered, our results suggest that extruded SSB and CSB FBFs with soy protein are an efficacious alternative to WPC-containing FBFs. Funding Sources: Partially funded by the USDA Foreign Agricultural Service under the Micronutrient Fortified Food Aid Products Pilot (MFFAPP) program and the Kansas Agricultural Experiment Station.

  • novel formulated fortified Blended Foods result in improved protein efficiency and hepatic iron concentrations compared with corn soy blend plus in broiler chickens
    CURRENT DEVELOPMENTS IN NUTRITION, 2018
    Co-Authors: Nicole M Fiorentino, Michael Joseph, Sajid Alavi, Katheryne A Kimmel, Scott R Beyer, Hafiz Ansar Rasul Suleria, Brian L Lindshield
    Abstract:

    Background: Corn- and soybean-based fortified Blended Foods (FBFs) have been the primary food aid product provided by the United States. Sorghum and cowpea have been suggested as alternative FBF commodities because they are drought-tolerant, grown in food aid-receiving areas, and not genetically modified. Extrusion processing has also been suggested to improve the quality of these FBFs. Objectives: The aim of this study was to determine the protein quality and iron and vitamin A bioavailability of novel FBFs in broiler chickens. Methods: Whey protein concentrate (WPC)-containing FBFs corn-soy blend 14, sorghum-soy, and sorghum-cowpea (SC); a soy protein isolate (SPI)-containing SC FBF (SC+SPI); 2 reformulated, overprocessed SC FBFs (O-SC+WPC, O-SC+SPI); and a nonextruded WPC-containing SC FBF were developed. Nonextruded corn-soy blend plus (CSB+), a currently used FBF, and a gamebird starter/grower diet were used as comparison diets. In the prepared FBF study, 9 groups of 8-d-old broiler chicks (n = 10) consumed prepared FBFs for 21 d. In the dry study, 8 groups of 4-d-old broiler chicks (n = 24; control: n = 23) consumed dry FBFs for 14 d. Results were analyzed by 1-factor ANOVA with least-significant-difference test. Results: In the prepared study, novel formulated FBFs significantly increased caloric and protein efficiency and nonsignificantly increased body weight gain, despite similar food intake compared with CSB+. In the dry study, novel formulated FBFs, except for O-SC+SPI, significantly increased food intake, caloric efficiency, and protein efficiency and nonsignificantly increased body-weight gain compared with CSB+. Novel formulated FBFs nonsignificantly and significantly increased hepatic iron concentrations compared with all FBFs in the prepared and dry studies, respectively. Conclusion: Novel formulated FBFs, apart from O-SC+SPI, resulted in improved protein efficiencies and hepatic iron concentrations compared with CSB+, suggesting that they are of higher nutritional quality.

  • the mffapp tanzania efficacy study protocol newly formulated extruded fortified Blended Foods for food aid
    Current developments in nutrition, 2017
    Co-Authors: Nicole M Delimont, Sirichat Chanadang, Michael Joseph, Briana E Rockler, Gregory K Regier, Michael R Mulford, Rosemary Kayanda, Mwita Range, Zidiheri Mziray, Ambaksye Jonas
    Abstract:

    : Fortified Blended Foods (FBFs) are micronutrient-fortified blends of milled cereals and pulses that represent the most commonly distributed micronutrient-fortified food aid. FBFs have been criticized due to lack of efficacy in treating undernutrition, and it has also been suggested that alternative commodities, such as sorghum and cowpea, be investigated instead of corn and soybean. The Micronutrient Fortified Food Aid Pilot Project (MFFAPP) Tanzania efficacy study was the culmination of economic, processing, sensory, and nutrition FBF research and development. MFFAPP Tanzania was a 20-wk, partially randomized cluster design conducted between February and July 2016 that enrolled children aged 6-53 mo in the Mara region of Tanzania with weight-for-height z scores >-3 and hemoglobin concentrations <10.3 mg/dL. The intervention was complementary feeding of newly formulated, extruded FBFs (white sorghum cowpea variety 1, white sorghum-cowpea variety 2, red sorghum-cowpea, white sorghum-soy blend, and corn-soy blend 14) compared with Corn Soy Blend Plus (CSB+), a current US Agency for International Development-distributed corn-soy blend, and a no-FBF-receiving control. Screened participants (n = 2050) were stratified by age group (6-23 and 24-53 mo) and allocated to 1 of 7 FBF clusters provided biweekly. Biochemical and anthropometric data were measured every 10 wk at weeks 0, 10, and 20. The primary objectives of this study were to determine whether newly formulated, extruded corn-, soy-, sorghum-, and cowpea-based FBFs result in equivalent vitamin A or iron outcomes compared with CSB+. Changes in anthropometric outcomes were also examined. Results from the MFFAPP Tanzania Efficacy Study will inform food aid producers and distributers about whether extruded sorghum- and cowpea-based FBFs are viable options for improving the health of the undernourished. This trial was registered at clinicaltrials.gov as NCT02847962.

  • newly formulated fortified Blended Foods result in improved protein quality and iron bioavailability in broiler chickens
    The FASEB Journal, 2017
    Co-Authors: Nicole M Fiorentino, Michael Joseph, Sajid Alavi, Katheryne A Kimmel, Scott R Beyer, Brian L Lindshield
    Abstract:

    BackgroundCorn and soybean based fortified Blended Foods (FBFs) have been the primary food aid product provided by the United States. Sorghum and cowpea have been suggested as alternative FBF commo...